Description
Learn how to make perfect Greek-Style Lemon Potatoes with crisp edges and tender centers, infused with bright lemon-oregano flavors.
Ingredients
Scale
- 2.5 lb (1.1 kg) Yukon Gold or red potatoes, scrubbed and cut into 1–1.5 inch wedges
- 1/3 cup (80 ml) extra-virgin olive oil (plus 1–2 tbsp for finishing)
- 1/2 cup (120 ml) chicken or vegetable stock (use low-sodium)
- 1/3 cup (80 ml) fresh lemon juice (2–3 lemons)
- Zest of 1 lemon
- 4 cloves garlic, smashed or thinly sliced
- 2 tsp dried oregano (or 2 tbsp chopped fresh oregano)
- 1 tsp sea salt (adjust to taste)
- 1/2 tsp freshly cracked black pepper
- 1 bay leaf (optional)
- 1 tbsp white wine or extra stock (optional, for deglazing)
- Fresh parsley or fresh oregano, chopped, for garnish
- Lemon slices for garnish (optional)
Instructions
- Preheat ovn to 425°F (220°C). Cut potatoes into wedges.
- In a large pan, combine lemon juice, stock, olive oil, garlic, oregano, bay leaf, salt, and pepper. Bring to a simmer.
- Add potato wedges in a single layer and simmer for 12–18 minutes until slightly tender.
- Transfer wedges and some liquid to a baking dish, pour remaining liquid over the wedges.
- Spread in a single layer and roast for 20–35 minutes, turning once until golden-brown and caramelized.
- For extra crispness, broil for 2–4 minutes. Garnish with fresh herbs and a drizzle of olive oil before serving.
Notes
These potatoes pair well with grilled meats, lamb, or fish. They can be made ahead of time and reheated for serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Greek potatoes, lemon potatoes, roasted potatoes, Mediterranean side dish